This week, Chicago will have temps in the 70s, severe storms, and snow. False Spring is out of control. This week's recipe is for a chicken pot pie stew. If winter is going to keep messing with your emotions, you are going to need something hearty to console yourself.
Ingredients
¾ lb of skinless boneless chicken breast, diced
½ bunch kale, stems removed and leaves chopped
8 oz mushrooms, cubed
2-3 medium carrots, cut
1 sweet potato, diced
2 stalks celery, cut
1 large leek, washed and cut into half-moons
1 Tablespoon Better Than Bouillon + 4 cups water (or use a quart of stock)
2 Tablespoons butter
2 Tablespoons flour
olive oil
salt and pepper to taste
Rotisserie chicken seasoning (or seasoning of your choice)
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request mushrooms, kale, carrots, celery, sweet potato, and leeks or onion
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Heat a sauce-pot on medium-high heat
Add 1 Tablespoon of olive oil and add in your chicken
Add salt, pepper, and seasoning and cook until chicken is browned all over
Remove the chicken from the pan
Add a drizzle of olive oil in the sauce-pot and start to cook the sweet potatoes
When the sweet potatoes have a bit of color on them add your carrots
Cook the carrots for a few minutes and then add in your mushrooms
Once the mushrooms start to brown add in your celery and leeks
Add salt, pepper, and seasoning
Add your kale and cook until wilted
Remove all the veggies from the sauce-pot and set aside
Add your butter to the pan and let it melt
Whisk in your flour until it forms a paste - Congrats! You just made a roux!
Cook the roux for a minute or two to remove the raw flour taste
Slowly add in your bouillon and water (or stock) while whisking continuously to get rid of any lumps
Add your vegetables and chicken and simmer until the veggies are fork tender
Add more water or stock to get your stew to your preferred consistency
Bowl appetit!
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